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Role of sulfur dioxide in wine

There are two main functions of sulfur dioxide in wine. One is as an antioxidant to prevent the taste change of wine during brewing and cause damage to the body. Another point is that as a preservative in wine, grapes are kept fresh before they are pressed and fermented.

People who know about wine will certainly know that it contains the chemical sulfur dioxide. What role does this substance play in wine? Will long-term drinking do harm to human body?

In fact, the main function of sulfur dioxide is as an antioxidant in wine. Wine is more mellow and tastes better. To ensure that there will be no taste change during this period, it is necessary to ensure the antioxidant activity, which is essential.

In addition, wine is made by grape fermentation. After the grape juice is squeezed and before fermentation, it needs to be kept fresh as much as possible, otherwise it is easy to breed bacteria and destroy the taste of grape juice. Therefore, adding sulfur dioxide to it has such a fresh-keeping effect.